Some people save squash just for the holiday season but this sweet and spicy butternut squash is one of my favorite foods to enjoy all year-‘round!
Sweet and Spicy Butternut Squash
- 1 butternut squash (about 2 lbs)
- 2 tbsp butter
- 2 tbsp brown sugar
- ½ tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- Preheat oven to 400℉.
- Coat baking pan with non-stick cooking spray or line with parchment paper. Cut squash in half lengthwise and remove seeds. Place cut side down in the pan.
- Roast in oven until tender, 30-45 minutes. If preferred, squash can be cooked in the microwave on high for 10-15 minutes.
- Remove from oven and leave it until it’s cool enough to handle but still warm. Scoop squash from skins into a large bowl.
- Add butter, brown sugar, cinnamon, ginger, cloves and nutmeg to the squash. Stir until ingredients are well incorporated and butter melts. Use a blender or mixer to make the squash smoother, if desired.
- Serve warm.
- Hack: Fresh peeled and cubed butternut squash can be purchased in the produce department of the grocery store. Frozen butternut squash can also be used. Adjust roasting time to 20-25 minutes.
- Hack: Leftovers can be packed in serving-sized portions in sealable freezer bags or containers and frozen for future use.
- Hack: Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale! Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.
Did you know? Winter squash provides numerous health benefits that may help reduce the risk of many diseases!
Suggestion: If you love butternut squash, try this simple butternut soup!